Cheese Soufflé
A soufflé - one of those dishes with a reputation for being tricky to get right. In fact, it's not as difficult as all that. The important thing is to break the process down into stages: start by making the bechamel sauce, add some cheese (this turns it into a Mornay sauce), then add the egg yolks and, finally, gently incorporate the beaten egg whites.
Then it just needs to be baked in a dish that has been buttered and dusted with flour.
Then it just needs to be baked in a dish that has been buttered and dusted with flour.
Last modified on: September 11th 2013
Keywords for this recipe:SouffléCheeseBechamel sauceMornay sauceFor 5 people, you will need:
- 1
6 eggs - 2
250 g whole milk - 3
1 pinch grated nutmeg - 4
50 g butter - 5
50 g flour - 6
150 g grated cheese - 7 1 tablespoon butter
- 8 1 tablespoon flour
- 9
salt - 10
pepper - Total weight: 839 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 4 min. | 30 min. | 1 hour 34 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 10 min.
Bring 250 g whole milk to the boil with 1 pinch grated nutmeg in a pan. Take off the heat as soon as it boils.
Stage 3 - 5 min.
Melt 50 g butter in another pan over low heat.
Stage 4 - 5 min.
Next add 50 g flour all at once, salt and pepper, then stir constantly for 1 minute using a soft spatula or wooden spatula. This mixture is the "roux" and should not be allowed to brown.
Stage 5 - 5 min.
Still over low heat, pour in the hot milk in a trickle while whisking to mix thoroughly...
Stage 6
...until the sauce is thick.
If this looks familiar, it's because you have just made a classic bechamel sauce.
If this looks familiar, it's because you have just made a classic bechamel sauce.
Stage 7 - 2 min.
Remove from the heat, add 150 g grated cheese...
Stage 8 - 3 min.
...and mix well.
Stage 9 - 5 min.
Check that the mixture is not too hot (you should be able to hold your finger in it); if not, leave to cool for a while longer.
Then add the egg yolks 2 at a time, mixing thoroughly at each stage.
Then add the egg yolks 2 at a time, mixing thoroughly at each stage.
Stage 10
The mixture should now be very smooth.
Preheat the oven to 360°F (180°C).
Preheat the oven to 360°F (180°C).
Stage 11 - 5 min.
Beat the egg whites until stiff.
Stage 12 - 1 min.
Tip 1/4 of the beaten whites into the mixture.
Stage 13 - 4 min.
And fold in gently.
Stage 14 - 2 min.
Then tip this onto the rest of the egg whites...
Stage 15 - 5 min.
And fold in gently.
It doesn't really matter if there are a few lumps of white that are not completely mixed in.
It doesn't really matter if there are a few lumps of white that are not completely mixed in.
Stage 16 - 5 min.
Butter the dish and dust with flour, as shown in this video.
Stage 17 - 2 min.
Pour the mixture into the dish until no more than 2/3 full.
Stage 18 - 30 min.
Bake for about 30 minutes, until the soufflé is well risen and nicely browned.
Stage 19
Serve immediately with a green salad, for example, a few herbs and a good French dressing (vinaigrette).
Remarks
Here are the main points to watch if you want to make a successful soufflé: :
For a professional touch you can give the soufflé a flat, smooth top by smoothing the surface with a palette-knife before baking and begin the cooking with 3 minutes under the grill.
As for the cheese, I prefer Comté, but you can use whatever you choose, even a mixture.
- The roux must not be allowed to brown (don't overcook it)
- The mixture must not be too hot when you add the egg yolks (or they will cook)
- The whites must be beaten until they are quite stiff
- The dish should be buttered well, then dusted with flour
- The dish should have sloping sides (to allow the soufflé to swell and rise during cooking)
For a professional touch you can give the soufflé a flat, smooth top by smoothing the surface with a palette-knife before baking and begin the cooking with 3 minutes under the grill.
As for the cheese, I prefer Comté, but you can use whatever you choose, even a mixture.
Keeping
A soufflé does not keep.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,862 Kcal or 7,796 Kj | 90 gr | 74 gr | 133 gr |
| 93 % | 35 % | 7 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 222 Kcal or 929 Kj | 11 gr | 9 gr | 16 gr |
| 11 % | 4 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 372 Kcal or 1,557 Kj | 18 gr | 15 gr | 27 gr |
| 19 % | 7 % | 1 % | 4 % |
How much will it cost?
- For 5 people : 3.17 €
- Per person : 0.63 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, Celeriac soup with mustard, Cramique, Jerusalem artichoke purée with leeks, Panna cotta, ... All |
 | Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Cheese tart, Baker's chicken and potato tart, Breton Pie, Gratin slices with spinach, Croque-monsieur, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Onion fondue, Chocolate sauce, Yeast-based flaky dough (for croissants), Nanou's chocolate cake, Sauce Normande (for fish), ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Fillet of salmon meunière, Moist Lemon Cake, Hazelnut and orange cake, Saucipain, Jam doughnuts, ... All |
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Your 1 comments or questions on this recipe
- Looks delicious jh, I've always wanted to make a Soufflé. With these instructions, I just may be able to "wing" it! Thanks for sharing...Posted by Louise september 11th 2013 at 14:21 (n° 1)
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